Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
  • A21C11/16—Extruding machines
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

• the present invention refers to a special pasta substantially constituted by a mixture of durum wheat semolina and vegetables.
• said pasta can also be pre-salted.
• the present invention refers also to a procedure for the preparation of said pasta and the uses thereof.
• SPECIAL PASTAS (Art. 7) and, specifically, it is a “SPECIAL PASTA MADE FROM DURUM WHEAT SEMOLINA AND WITH VEGETABLES, PRE-SALTED OR NOT”.
• pasta As per the pasta commonly known and used in the kitchen, it normally has to be cooked in plenty of salted water for variable times (also long, according to the hardness of the wheat semolina used) before being seasoned and consumed. Further, pasta has, normally, a high calorie content that advises against the assumption thereof in quantities that are not moderate.
• the present invention has the aim of giving an adequate answer to the needs explained above.
• Such type of pasta which is the object of the invention, results also surprisingly suitable for being fried, something that per se is not feasible with traditional pastas, resulting in a delicious snack.
• the special pasta of the present invention basically comprises:
• an effective quantity of at least one vegetable said quantity being comprised between the 25% and the 50% in weight, with reference to the total weight of the dough a)+b); preferably, comprised between the 30% and the 45% in weight, with reference to the total weight of the dough a)+b); more preferably, comprised between the 33% and the 42% in weight, with reference to the total weight of the dough a)+b); said vegetable being preferably selected from the group consisting of beetroot; artichoke; red cabbage; black cabbage; peas; pumpkin; asparagus; a mixture of ginger and turmeric; any type of edible mushroom, cultivated or not (for example, champignon mushrooms and/or porcini mushrooms, or any mixture of edible mushrooms, including dried mushrooms rehydrated before use); tomatoes; peppers; aubergines; thistle; celery; fennel; onion; carrots; spinaches; chard; chicory; borage; zucchini; Jerusalem artichokes; rosemary; basil; mint; sage; paprika; garlic (for example
• the special pasta of the present invention further comprises, optionally:
• an effective quantity of kitchen food salt said quantity being comprised between the 0.5% and the 2% in weight, with respect to the overall weight of the components; preferably, comprised between the 0.7% and the 1.8% in weight, with respect to the overall weight of the components; more preferably, comprised between the 0.9% and the 1.6% in weight, with respect to the overall weight of the components; still more preferably, comprised between the 1.1% and the 1.4% in weight, with respect to the overall weight of the components.
• the special pasta of the present invention further comprises, optionally:
• an effective quantity of a food vegetal oil said quantity being comprised between the 0.05% and the 1.5% in weight, with respect to the overall weight of the components; preferably, comprised between the 0.08% and the 0.15% in weight, with respect to the overall weight of the components; more preferably, of about the 0.1% in weight, with respect to the overall weight of the components; for example, the 0.1% in weight, with respect to the overall weight of the components; said vegetal oil being selected from the group consisting of rice oil, olive oil, sunflower seed oil, corn oil, soy oil, grapevine seed oil, palm oil, and the like; preferably, rice oil.
• the special pasta of the present invention consists of:
• the re-ground durum wheat semolina flour absorbs moisture quicker than the normal semolina flour.
• the durum wheat semolina flour absorbs moisture slowly, increases the mechanical seal of the pasta and improves the organoleptic features thereof.
• the following represent only a selected example, but not at all limiting, of vegetables to be used in the implementation of the present invention.
• the following are advantageously provided with the following property features:
• the specific mixture of the flours described above, in combination with the vegetable/s indicated, and the reciprocal quantity/ties of the same have conferred the resulting pasta the desired features described before and in the continuation of the present description.
• the specific mixture above has conferred the resulting pasta a very short cooking time (comprised, for instance, from 1-1,5 min to a maximum of 3-4 min); it has allowed, further, to obtain a low-calorie product (see final Chart 1), provided with greater digestibility and with a high nutritional content, suitable for the different food needs; besides, the pasta can be eventually cooked without salt (in the version in which such dough is already salted) or it can also be fried.
• the procedure to prepare the special pasta of the present invention preferably comprises the following phases:
• the pasta obtained normally has a residual moisture almost equal or slightly superior to the 24%.
• a longer drying time for example, from 5 hs to 8 hs
• the pasta obtained has a residual moisture of about the 12.5%.
• the optimal range of moisture is usually intermediate between such extreme values.
• the moisture is not binding for the purposes of the conservation of the product because, after the drying, the procedure of production foresees an optional further phase vi) of reduction of the temperature of the pasta to about ⁇ 24° C. followed by the packing (traditional) and by the subsequent conservation in an appropriate container (for instance, a freezer) at a strongly negative temperature (like a temperature comprised between the ⁇ 18 and the ⁇ 24° C., for example of about ⁇ 21° C.).
• the pasta of the present invention can be commercialized and consumed either fresh (with moisture of ⁇ 24%) or dried (with a maximum moisture of about the 12.5%), in a particularly preferred embodiment, said pasta can be commercialized as frozen pasta, which permits to set/confer a range of moisture also intermediate between the one of fresh pasta and the one of dried pasta.
• the fried pasta of the invention in its form of snack, had a nutritional content advantageously superior to that of any type of fried snack in commerce (indifferently from the fact that the same is based on potatoes, corn, sintered products of potato starch, and the like).
• the pasta of the present invention provides advantageous relevant technical effects also in its traditional use, when it is cooked in water (salted or not salted), in a pot or in a pasta cooker.
• it has been demonstrated that it reduces significantly the cooking times (see Chart 1 below), allows not to salt the water in which it has to be cooked, presents nutritional profiles that are significant and different/connected to the type of vegetable/s used inside of it, preserving (thanks precisely to the very short cooking time) in great part the nutrients and the beneficial properties thereof for the organism.
• said pasta has demonstrated to have less calories with respect to the normal semolina pasta and a greater digestibility; therefore, it has resulted suitable also for people undergoing a low-calorie diet, for diabetic people, for children that do not love vegetables and that can thus assimilate the nutritional principles thereof eating pasta.
• the pasta of the present invention can be realized in any desired format (just as a way of example, but not limiting, of the short type such as gramigna, sedani, maccheroni, penne, tortiglioni, paccheri, fusilli, untwisted fusilli, cavatielli, orecchiette and so on, or of the long type such as spaghetti, spaghettini,riseni, tagliolini, tagliatelle, guitar spaghetti and so on) and introducing the most diverse vegetables, (the vegetables cited as nutritionally favourite in the present description are only an example, absolutely not limiting, of the wide possibilities of the equivalent variations/differentiations that can be provided by the technician/cook expert in the desired selection of the vegetables, according to the nutritional quality thereof or also only aesthetic and/or organoleptic; for instance, according to the colour, the fragrance and the taste/flavour that the same confer to the pasta.
• the short type such as gramigna, sedani, maccheroni, penne, tortiglion
• the introduction of the vegetable/s has rendered superfluous the use of the water as ingredient in the phase of dough of the ingredients (as described before, eventually, the addition of a small quantity of oil is enough (preferably rice oil).
• gluten-free ingredients for instance, the flours
• the flours are advantageously possible, producing in such a way a pasta that is suitable for the food needs of the people that suffer from celiac disease.
• Chart 1 are shown in summary form, for the reader's convenience, the main technical features of the special pasta of the present invention, in comparison with analogous features of a number of traditional commercial pastas.
• Chart 1 Features of the pasta of the present invention in comparison with the traditional commercial pasta:
• the special food pasta has demonstrated that it can provide advantageous features with respect to the traditional pasta, such as inferior cooking time in water (salted or not salted), an inferior calorie content and a greater digestibility, in addition to an improved, significant differentiated supply of useful nutrients for the organism. Further, it provides also the possibility of being conserved in freezing state and subsequently fried at the moment of the consumption, or to be further conserved/packaged as such and used as a snack.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Noodles (AREA)

Applications Claiming Priority (1)

Publications (1)

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Family Applications (1)

Country Status (5)

Cited By (3)

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• 2016
  • 2016-07-20 WO PCT/IT2016/000178 patent/WO2018015977A1/en unknown
  • 2016-07-20 US US16/315,619 patent/US20190150458A1/en not_active Abandoned
  • 2016-07-20 EP EP16767026.4A patent/EP3487317B1/en active Active
  • 2016-07-20 HU HUE16767026A patent/HUE054613T2/hu unknown
  • 2016-07-20 ES ES16767026T patent/ES2887586T3/es active Active

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